Skillet Cranberry Stuffed Pork Chops and Potatoes

This stuffing is so delicious.  And the sauce reduction is fabulous.  A really great fall recipe.  It's also good enough to serve to company and not that hard to make!  For this recipe you will need:
5 tablespoons butter
1 celery stalk, finely diced
1/2 medium onion, finely diced
3/4 cup of dried cranberries
1/4 cup chopped pecans
2 teaspoons fresh sage, chopped
4 slices bread, cubed
1 3/4 cups vegetable stock
7 small red skinned potatoes, peeled and halved
Salt and pepper to taste
4 boneless pork chops, about an 1" thick
1/2 cup apple cider
1/2 cup fat free half n half
1.)  Over medium high heat in a large skillet, melt 1 tablespoon of the butter.  Add the celery and the onion and cook until slightly softened.  Add the cranberries, the pecans and the sage.  Cook for 3 minutes.  Add the bread cubes and cook for another 3 minutes.  Add 1/2 cup of the vegetable stock and stir until the broth is absorbed.  Remove from heat and allow to cool slightly (so you can handle it).  Season with salt and pepper to taste.
2.)  Cut a slit in the middle of each of the pork chops, being careful not to cut all the way through.  It should look like a pocket. You can also have your butcher butterfly the chops for you.  Fill the pockets with the stuffing.  Dividing the stuffing equally between the chops.  Season the chops on both sides with salt and pepper.  Season the potatoes with salt and pepper.
3.)  Over medium high heat, melt 2 tablespoons butter in the large nonstick skillet.  First add the potatoes.  Allowing them to turn brown on all sides.  Add the stuffed chops and brown on each side (it should take about 3-4 minutes per side.  Once browned, add the 1 cup stock and reduce the heat to medium low.  Allow the chops and potatoes to cook until the chops are done and the potatoes are tender.
4.)  Remove the chops and the potatoes, cover to keep warm.  Add the final 1/4 cup stock, 1/2 cup apple cider and the 1/2 cup half and half.  Simmer, until thickened, about 4 minutes.  Add the remaining 2 tablespoons off butter.  Season with salt and pepper and serve over the chops and potatoes.